These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

Preparation

Preheat oven to 325 F. In a medium bowl, whisk together flour and salt. Divide sugar in half and set ¾ cup of it. Combine the other ¾ cup and flour/salt mixture in a food processor. Process for 1 one minute to form a fine powder. Set aside.

In the bowl of a stand mixer combine 12 egg whites and cream of tartar on low speed for one minute, until eggs become foamy. Increase speed to medium-high and whisk until stiff peaks begin to form. Just as eggs begin to set and form peaks, slowly pour in remaining ¾ cup of sugar. Beat in vanilla and almond extract. This process will take about 5-7 minutes.

Sift the flour/sugar powder over the top of the egg whites in three separate additions. Gently fold the flour into the egg whites until combined. Pour the mixture into an non-greased tube pan or bundt cake pan. Bake for 40-45 minutes. Remove from oven and allow to cool upside down until cool, about 2-3 hours. You can set the pan over the neck of a wine bottle to hold steady as it cools.

After it’s cool, run a knife or thin rubber spatula around the edge of the pan to release the cake from the pan.

For the roasted strawberries:
Preheat oven to 350 F. Wash, hull and quarter two pounds of strawberries. Put them into a baking dish. Toss with sugar and lemon juice (if using) then put the dish in the oven and roast the berries for 15 minutes, stirring halfway through the cook time. When done remove dish from oven. Allow to cool, chill and then serve.

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.